These burgers have become very popular in my home. I first made them for a group of friends who are not that used to eating vegetarian but they definitely approved of them. The idea for these came from the fact that beetroot and feta cheese is a perfect combination. Add in some avocado, pickles and rocket and you have the most delicious burger.
Makes: About 16
3 dl milk
2 dl plain yoghurt
25 g fresh yeast
2 tsp. salt
3 dl rye flour
About 8 dl plain white flour
Milk for brushing
Sesame seeds for topping
Start by dissolving the yeast in lukewarm milk
Add yoghurt and salt
Stir in rye flour
Now stir in as much of the plain white flour as you can.
Transfer the dough to a flour dusted table and knead flour in to the dough until it doesn’t stick to your hands.
Leave the dough to raise under a clean dishcloth at room temperature for about two hours
Afterwards roll the dough into 16 buns and place them on a baking tray with baking paper
Now press flat the bun till they are about 1 cm thick and leave the buns to raise for another 30 minutes
Brush the buns with milk and top with sesame seeds before baking in the oven at 225 degrees Celsius for about 12 minutes
Makes: About 9 depending on preferred size
250 g raw beetroot
1 can chickpeas
1 red onion
Juice of ½ a lemon
½ a dl of oats
2 tbsp. white flour
Salt and pepper
Olive oil for frying
Start by peeling and grating the beetroot and set it aside (I use my food processor)
Now drain and rinse the chickpeas, transfer them to a food processor, and blend to a paste.
Chop the onion and add to the food processor along with the rest of the ingredients including the grated beetroot. Now pulse the mix a few times. You want it to mix together but without losing the texture completely.
Heat the oil in a pan and fry the burgers. I use a spoon to transfer about 2 tablespoons of the mix to a pan. Fry the burgers for about 5 minutes on each side.
250 g sour cream
250 g feta cheese
3 cloves of garlic
Salt and pepper
Blend everything together or mash it together with a fork
Pickles or fresh cucumber
Serve the burgers with fries, ketchup, and aioli
Tip! Left over beet burgers and buns can be kept in the freezer